Soybean is considered as one very important grain grown commercially in more than 35 countries of the world and the leading producer is the USA (41%) followed by Brazil (23%), Argentina (16%) and China (9%), (F A O 1988). Soybean contains 40% protein, 35% total carbohydrate and 20% cholesterol-free oil (Deshpande et al., 1993). Mineral content of whole soybean is about 1.7% for potassium, 0.3% for Magnesium, 110 ppm iron, 50 ppm zinc and 20 ppm copper (Smith and Circle, 1972). Soybean is the world leading vegetable oil and accounts for about 20 to 24% of all fats and oil in the world. Soybean is becoming increasingly important in agriculture because it is a food source in human and animal nutrition So many varieties have been developed around the world considering desired traits. The properties of the developed cultivars could be considered to vary from one cultivar to the other. Sometimes, such variations in properties (especially physical properties) are easily observable, especially in the size and shape of such cultivars. Other properties would have to be measured to know them or to see how they vary from one cultivar to another. By extension, the properties (physical, mechanical and chemical) of a cultivar affect the post harvest options to which a cultivar may be subjected. The challenge of post harvest processing of soybean into animal and human food is increasing by the day. This is so because, the world’s population is increasing and the challenge of eradicating hunger and producing quality food on the surface of the earth is staring. Manuwa (2000, 2007), Manuwa et al.( 2004, 2005) reported on similar improved varieties of Soybean that were developed in Nigeria. The major improvements made on soybean varieties from 1987 through 1992 at IITA were to increase grain yield by about 20%, improve resistance to pod shattering and to maintain the level of all other traits constant. In order to design equipment for threshing, winnowing, separation, grading, sorting, size reduction, storage, and other secondary processing of soybean, especially the new improved cultivars, the physical properties should be determined.